Where do coffee beans originate from, and how does Pacas taste?
Coffee's botanical home is Ethiopia, and Arabica spread from there to producing regions worldwide, including Central America. This lot comes from the Caldreas estate in Guatemala's Jutiapa department: a wine-process natural Pacas with dried cherry and nut aromas in the green beans, bright orange acidity, white grape juice on the palate, and milk chocolate with spice in the finish.
Guatemala has seven coffee-growing regions and ranks as the world's ninth-largest producer, all growing Arabica on highland terrain with volcanic ash soil. The Pacas variety arose from a Bourbon mutation first found in El Salvador in 1949, and compared with Bourbon it is shorter, fruits in clusters, yields more and expresses flavor better than Caturra.
Guatemala, as a representative producer of high-altitude specialty coffee in Central America, boasts seven distinct coffee-growing regions. This article focuses on the Caldreas estate in the Jutiapa department, offering an in-depth look at its winey natural-process Pacas variety coffee—from the dried fruit and nut aromas of the green beans, to the bright orange acidity and white grape juice on the palate, and on to the milk chocolate and spice notes in the mid-to-finish. It also systematically covers the origins and breeding value of the Pacas variety, as well as Guatemala's overall terroir advantages. Front Street Coffee presents this full flavor record of a unique winey natural lot, offering coffee enthusiasts a professional tasting reference.
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Front Street Coffee Guatemala Caldreas Estate Winey Natural Pacas Coffee
Flavor characteristics:
The green beans exude a sweet dried coffee cherry aroma, interwoven with roasted nut and pistachio notes, and a faint fragrance reminiscent of the Bourbon variety. On the palate, the acidity turns into a bright, orange-like sweet-tartness accompanied by a white grape juice sensation, while milk chocolate and a hint of spice emerge in the mid-to-finish.
Guatemala is located in Central America, where frequent volcanic activity has formed numerous high mountains and plateaus. The country produces Central American high-altitude strictly hard beans of excellent quality and is the world's ninth-largest coffee producer.
Front Street's main Guatemalan coffee regions include seven areas: (1) Antigua, (2) Huehuetenango, (3) Atitlan, (4) Coban, (5) Fraijanes, (6) San Marcos, (7) Acatenango. All of these regions grow Arabica varieties and are situated on highland terrain in a subtropical climate, with abundant and stable rainfall and fertile volcanic ash soil, creating extremely ideal natural conditions for coffee cultivation across Guatemala. Each region has its own unique flavor expression, with fine acidity and fruity smoothness, ranking among the world's top coffees.
The Pacas variety originated from a mutation of Bourbon and was first discovered in El Salvador in 1949. Compared with Bourbon, its most notable differences are a shorter plant, fruit growing in clusters, higher yields, and better flavor expression than Caturra. Pacas is often used as a breeding parent; for example, Pacamara is a cross between Pacas and Maragogype.
Guatemala finca Caldreas Pacas Winey
Front Street Guatemala Caldreas Estate Pacas Winey - Natural Process
Region: Jutiapa
Estate: Caldreas
Variety: Pacas
Altitude: 1,500 m
Process: Natural Winey (Winey)
The above content is compiled by CoffeeHunters, a coffee news website.
